Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serving size: 4-5

Ingredients

Curry:

• 1lb boneless chicken breast
• 1 cup diced onions
• 3 large garlic cloves
• 3 tbsp olive oil
• 2 cans (a little over 3 cups) coconut milk
• 1 tsp salt
• 1 tsp chili flakes
• 1/2 tsp turmeric powder
• freshly ground pepper
• 1/4 cup lemon juice

Noodles:

• 14oz thin chinese egg noodles
• 2 litres water
• 3 tbsp salt

Garnish:

• 1 bunch cilantro
• 1 bunch green onions
• 4 hard boiled eggs
• 2 lemon
• chili flakes

Instructions

1. Heat a non stick pot on medium heat with the olive oil.
2. Dice the onions, finely chop the garlic, and then cook until lightly golden.
3. Rinse, dry, and cut the chicken in to 1/2 inch cubes (removing all the fat), and then add to pot.
4. Add the salt, chili flakes, 6 cracks of pepper, and turmeric powder to the chicken.
5. Brown the chicken until it dries, to ensure it is all cooked.
6. Next, add in the coconut milk and lemon juice. You can now slightly lower the heat for simmering. Let boil to thicken for about 10 minutes, while stirring every few minutes
7. Boil another pot of water and then add noodles and salt for the recommended cooking time. When ready, drain your noodles in a colander, rinse under the tap (so the starch washes off and then do not stick), and set aside.
8. Prepare your garnishes by grating the hard boiled eggs, cutting the lemons in to 8 wedges, then chopping cilantro and green onions.

*special serving directions*

All elements in this dish are served separately and guests prepare their own bowls. Serve the noodles, curry, and all garnishes in separate bowls. The preparation process is to first take the noodles, then ladle the curry over top. Next, sprinkle the green onions, cilantro, egg, and a desired amount of chili flakes. Eat with both a spoon and fork.